Cauliflower shrimp fried rice takes one of you favorite take-out meals, and puts a healthy spin on it! Made with low carb cauliflower rice, loaded with veggies, and packed with protein from shrimp. Ready in 25 minutes and paleo and Whole30 approved.
This recipe first appeared on Instagram in partnership with Cece’s Noodle Co.
Chinese food is the bomb! We grew up eating it, especially during the cold winter months in the northeast when you just needed something comforting. Today I am taking those delicious flavors and packing them into this Whole30 and paleo cauliflower shrimp fried rice.
I actually think my mom might be the biggest fan of Chinese food I know. She loves it, which I am totally not complaining about, because that just meant we got it eat a lot of it growing up. We usually got take out and one of her favorite things to get was veggie fried rice. Carb loaded chewy rice packed with lots of crunchy veggies for a salty yet delicious satisfying dish.
I made a few swaps from the classic I grew up eating for this cauliflower fried rice version:
- used cauliflower rice to pack in some more veggies and make it paleo, Whole30, and low carb.
- added shrimp to pump up the protein
- used coconut aminos to keep it gluten free
And it totally hits the spot when you have a Chinese take-out craving, but want to keep your diet on track! No MSG, weird oils, and questionable ingredients that you find in your typical take out. One serving (1/3 of the whole recipe) has 437 calories with 46 grams of protein, 33 grams of carbs, and 15 grams of fat.
In all seriousness, I think I need to start doing some more spins on favorite take-out dishes. You guys absolutely love the paleo and Whole30 beef and broccoli and I freaking love Chinese food, so it seems like a perfect match. Raise your hand if you are on board 🙋🏻♀️🙋🏼♂️ I’m already dreaming about what I can make next!
How to Make Cauliflower Shrimp Fried Rice (Paleo/Whole30)
One pan and 25 minutes from start to finish, this cauliflower shrimp fried rice is loaded with veggies, protein, and makes an easy and healthy dinner. Here is what you need:
- cauliflower rice
- veggies – I used broccoli, carrots, mushrooms, and onions (any veggies will work though!)
- coconut aminos
- sesame oil
- fish sauce
- avocado oil
- red pepper flakes
- salt and pepper
- green onion and sesame seeds for topping
First, prep all your ingredients – whisk the eggs, cut the veggies, peel and devein the shrimp… I find this makes it so much easier as you start cooking because the dish comes together quickly. Heat up a large wok or sauté pan over medium-low heat and add the eggs. Scramble for 1-2 minutes. Remove from the pan/set aside, add some more oil and add the shrimp. Cook until pink and cooked through, about 4-6 minutes.
Next, add some more oil to the pan and add your onions, carrots, garlic, and ginger. Sauté for 2 minutes, until softened. Add your broccoli and sauté for another 2-3 minutes. Then, add the cauliflower rice, sesame oil, fish sauce, some of the coconut aminos, and red pepper flakes. After 3 minutes, add the mushrooms and sauté for another minute.
Finally, add back in the shrimp, eggs, the remaining coconut aminos, and lime juice. Mix until combined and warmed through. Top with some garnishes and you have a healthy spin on take-out!
Homemade vs Store Bought Cauliflower Rice
You can either use homemade cauliflower rice or store bought – whatever is easiest for you. 98% of the time I usually opt for store bought since you can find it in so many stores these days and it’s really convenient. Making it homemade is usually cheaper, but I find that it is more of a hassle and I would rather just spend money on buying it.
If you do buy store bought, I suggest buying it fresh when you can! I talk about it in this post for Avocado Cauliflower Rice, but I like the texture better of fresh, and frozen usually releases some water and can make your recipe a little wet/soggy. If you can only find frozen, then it will still work the same! I would just turn the heat up a little higher to really get the liquid out.
Substitutions for Cauliflower Shrimp Fried Rice
This recipe is super customizable to fit your taste preferences and needs. Here are a few options:
- white rice – use cooked white rice instead of cauliflower rice. This will no longer make it Whole30, but we are huge fans of white rice in our house and I love switching it up at times. You could also use half cauliflower and half white rice. I suggest using leftover cooked white rice as it will yield the best results.
- chicken, beef, or pork – feel free to swap out the shrimp for chicken, beef, or pork. You will just need to cook them a little longer than the shrimp.
- veggies – any veggies you have on hand will work! I like adding peas and corn to this dish when I have them (they are not Whole30 though).
- fish sauce – if you don’t have fish sauce, it isn’t completely necessary. While I prefer using it because it adds a nice saltiness and umami flavor, but if you don’t have it you can skip it.
- soy sauce – I always use coconut aminos, but gluten free soy sauce, tamari, or regular soy sauce will work.
More Rice Recipes
More Paleo & Whole30 Recipes
If you need some more paleo and Whole30 recipe inspiration, here are some of my favorite recipes!
- Burger Salad with Special Sauce Dressing (leave off the cheese)
- Whole30 Fish Taco Bowls
- Healthy Chicken Pad Thai (Paleo/Whole30)
- Thai Coconut Curry Chicken (Paleo/Whole30)
- Whole30 Chicken and Broccoli Alfredo (Paleo)
- Whole30 Shrimp & Butternut Squash Noodles with Curry Peanut Sauce (Paleo)
- Paleo Beef & Broccoli Stir Fry (Whole30)
Cauliflower Shrimp Fried Rice
- 1 1/2 tablespoons avocado oil (divided)
- 3 large eggs, whisked
- 1 pound shrimp, peeled and deveined
- 1 cup diced onions (120 grams)
- 1 cup diced carrots (2 medium carrots/130 grams)
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 cups broccoli florets (240 grams)
- 6 cups cauliflower rice (600 grams)
- 1 heaping cup mushrooms, sliced (about 7 mushrooms/95 grams)
- 3 tablespoons coconut aminos (divided)
- 1/2 tablespoon sesame oil
- 1 teaspoon fish sauce
- 2 tablespoons lime juice
- red pepper flakes, to taste
- salt and pepper, to taste
- optional toppings: chopped green onions, seseame seeds...
- In a large wok over low heat, add 1/2 tablespoon oil and let it get hot, about 30 seconds. Add the eggs and stir constantly until scrambled, about 1-2 minutes. Remove and set aside.
- Turn up heat to medium-low and add 1/2 tablespoon more oil and add shrimp and salt and pepper. Cook 2-3 minutes per side until cooked through and pink. Remove from pan and set aside.
- Add remaining oil and add onions, carrots, ginger, garlic and salt and pepper and sauté for 1-2 minutes until softened. Add broccoli and sauté for another 2-3 minutes. Add cauliflower rice, 2 tablespoons of the coconut aminos, sesame oil, fish sauce, and red pepper flakes, cover with a lid, and sauté 3 more minutes. Add mushrooms and cook for another minute.
- Add in the shrimps, eggs, remaining coconut aminos, lime juice, and salt and pepper. Stir until combined and warmed through. Top with green onions and sesame seeds and enjoy!
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